Vegan risotto is just as rich and comforting as the original. You'll love this creamy version made with Brussels sprouts which makes it a healthy option.
Now, I don't normally eat white rice since it's pretty much devoid of the good nutrition we need to be healthy. But once in a GREAT while I create a risotto, which was one of my favorite foods before going vegan. When the craving calls, I usually answer it. Then I'm good for another 9 months or so. ;)
My Brussels Sprouts Risotto turned out quite heavenly. If you like Brussels, make this risotto. The Brussels sort of melt in with the rest of the risotto -- it's like buttah!
Very delicious, and oh-so-sinful tasting.
Here's how my vegan risotto came together in about 15 minutes using my fabulous pressure cooker. (Be sure to check out my Pressure Cooker Guide when you get the chance.
If you don't have a pressure cooker, you can find directions below the recipe for regular stovetop cooking.
By the way, the Brussels Sprouts "Vegan Flavor Matches" helped guide me in choosing the flavors that would match my Brussels perfectly.
Vegan Brussels Sprouts Risotto
3 1/2 cups veggie broth
1 1/2 cups Arborio rice (do not rinse)
12 Brussels sprouts, cleaned, trimmed, and cut in half
1/2 cup non-dairy parmesan cheese
1/2 cup nutritional yeast
1/2 cup red bell pepper, chopped
2 Tablespoons organic Tamari
2 teaspoons organic Earth Balance (non-dairy buttery spread)
1 teaspoon prepared yellow mustard
1/2 teaspoon minced garlic (dried is fine)
1/2 teaspoon apple cider vinegar
1/2 teaspoon agave nectar
Sea salt and freshly ground black pepper, to taste
Step 1: Bring veggie broth to a boil in the pressure cooker. Add rice, top with Brussels halves, cover and bring to high heat. Lower heat to retain pressure and cook for 5 minutes. Quick release the cooker.
Step 2: Stir in remaining ingredients. I like to do this one ingredient at a time, stirring very well after each addition. This helps to make your risotto very creamy, and breaks up the Brussels sprouts.
* If you don't own a pressure cooker: Pour about a Tablespoon of olive oil in a medium saucepan placed over medium-high heat. Add rice, and stir until rice is thoroughly coated with oil. Add veggie broth to the saucepan in 1/3 cup increments, stirring constantly until rice has absorbed the broth. Then add 1/3 cup more broth and stir once again until rice has absorbed the broth.
Continue in this manner in 1/3 cup increments until you have added 3 cups total broth. Add the remaining 1/2 cup broth and the Brussels. Lower heat, cover, and cook until Brussels are very tender, about 10 minutes. Remove cover and stir until rice and Brussels are both very tender. Add more liquid if needed. Then follow Step 2 above.